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Apricot Chicken with Warm Spinach Salad
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Apricot Chicken with Warm Spinach Salad

Apricot Chicken with Warm Spinach Salad

plus Butternut Squash, Maple Dijon Dressing & Green Beans

Get ready to fall for the warming autumn flavors in this sweet and savory dinner idea. Seasoned butternut squash roasts in the oven until it’s tender and the sugars caramelize. You’ll toss the roasted squash with Dijon-maple dressing, then add in leafy spinach that wilts slightly as it warms, bringing out its earthy notes. Italian seasoned chicken in a lemon-kissed apricot pan sauce and roasted green beans complete this harvest plate.

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

6 ounce

Green Beans

1 unit


8 ounce

Butternut Squash

1 tablespoon

Italian Seasoning

10 ounce

Chicken Cutlets

2 tablespoon

Maple Syrup

2 teaspoon

Dijon Mustard

2.5 ounce


1 unit

Chicken Stock Concentrate

1 unit

Apricot Jam

Not included in your delivery



1 tablespoon

Cooking Oil

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories500 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate45 g
Sugar23 g
Dietary Fiber7 g
Protein36 g
Cholesterol120 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Aluminum Foil
Paper Towel
Large Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Quarter lemon.

Roast Squash & Green Beans

• Toss butternut squash on one side of a baking sheet with a drizzle of oil, half the Italian Seasoning, salt, and pepper. Roast on top rack 10 minutes. (For 4 servings, spread squash out across entire sheet.) • Once squash has roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper; return to top rack and roast until veggies are tender and browned, 10-12 minutes more. (For 4, leave squash roasting; add green beans to a second baking sheet and roast on middle rack.)

Season & Cook Chicken

• While veggies roast, pat chicken* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium and cover the pan after turning the chicken; add a few more minutes to the cook time. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Make Dressing & Toss Salad

• While chicken cooks, in a large bowl, whisk together mustard, juice from half the lemon, 2 tsp maple syrup, and 2 tsp olive oil (4 tsp maple syrup and 4 tsp olive oil for 4 servings) until smooth; set aside. (Be sure to measure the maple syrup—we sent more!) • Once squash is done roasting, transfer to bowl with dressing; add spinach and toss to combine. Taste and season with salt and pepper if desired.

Make Pan Sauce

• Return pan used for chicken to medium-high heat. Stir in stock concentrate, jam, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Bring to a simmer and cook until thickened, 3-5 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash more water.

Finish & Serve

• Slice chicken crosswise. Divide chicken, green beans, and spinach salad between plates in separate sections. Spoon pan sauce over chicken and serve with any remaining lemon wedges.

Chicken is fully cooked when internal temperature reaches 165°.